It may look like a simple dish, and it will only take you 20 minutes to whip together, but the flavour combinations of this recipe are not only perfectly balanced, but complex as well. With an allium flavour from the onion and garlic, the tang of the tomatoes and capers, not to mention a bit of bite from the chilli, our spicy calamari pasta is one dish you’ll go back to over and over.
SERVES 4 // COOKING TIME 20 mins
2 tbsp olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
15g basil, chopped, a few leaves reserved to garnish
¼ tsp chilli flakes
Salt and black pepper
500g calamari tubes, cut into rings
410g tin chopped tomatoes
¼ cup capers
1 tbsp sugar
400g linguine, cooked as per packet instructions
Parmesan, grated, to serve
1. Heat the oil in a pot over medium heat. Add the onion, garlic, chopped basil and chilli. Season and fry for 5 minutes, until the onions are translucent.
2. Add the calamari, reduce the heat to low and cook for 5 minutes, until tender.
3. Add the tinned tomatoes, capers and sugar, and cook for 10 minutes.
4. Toss the spicy calamari with the pasta, season with pepper and garnish with extra basil leaves. Serve with Parmesan.